This past weekend I made dinner for a bunch of friends. The menu was pretty straight forward, whipped & herbed ricotta [which is my favorite kinky Italian dungeon], 24-month aged San Daniele prosciutto, grilled and marinated artichoke hearts, olives, grilled asparagus, and pesto and brie canapés. And then a big salad, modeled after this one.
Like I said, pretty straight forward.
All of this is just one, self-aggrandizing wind up to tell you that I discovered my new favorite way to egg. And it couldn’t be easier.
Here’s the recipe:
Heat a water bath to 90˚C (194˚F). I use this immersion circulator and this pan. You can use anything that’ll hold hot water, but I live in a tiny Manhattan apartment, so everything’s gotta pull double duty.
Cook the whole eggs in the bath for 8 minutes.
If you like a runnier yolk, remove to an ice bath. If you like a more gelatinous yolk, let it sit for 30 minutes.
If I’m using this on top of breakfast pasta [it’s a thing], I’ll drop those puppies in an ice bath to preserve the runny yolk. If I’m having them alone, in place of hard-boiled eggs, I’ll let ‘em sit. Either way, it’s the perfect combination of textures. Not nearly as mouth-drying as hard boiled eggs. But not as delicate as a poached egg.
Give it a bash and let me know what you think in the comments below!
Oh, and hat tip to the team at ChefSteps.com for the recipe. I can’t find a link on their website for it, but you can find it in their Joule app if you search for “Ultimate Ramen Eggs.”